I've been feeling nesty and the urge to preserve food for the winter as autumn begins in the desert. Of course there's lot of harvesting to do, but I spent the morning putting up peaches.
Here's the lovely sauce I cooked this morning, which I've canned in a boiling water bath for later in the winter.
Vanilla cardamom peach sauce
7 lbs peaches, peeled and diced
6 crushed cardamom pods, seeds ground fine
1 tbsp vanilla extract
1 pinch salt
1/4 c sugar
Peel and dice peaches, cook in the water with spices until they get soft, fall apart and can be crushed with the back of the spoon. Crush about half ( unless you like your sauce smooth. I like some chunks of peach). Add the sugar and cook for a few minutes more.
Serve warm, make pie with it, smother yogurt with it, make it into ice cream, eat it straight out of the pan, or can it for later!
So luscious and delishes!